Enjoy this Picanha steak, a family recipe from Rievalley Wine Estate with chimichurri sauce and a bottle of Rietvallei Cabernet Sauvignon.

Ingredients:

• 5 kg Picanha beef rump
• 2 tsp smoked or normal paprika.
• Salt & Pepper or your preferred braai salt for seasoning

Chimichurri Sauce Ingredients:

• 90 g fresh coriander
• 2 cloves garlic
• 1 green chilli
• ½ cup olive oil
• 1 Tbsp salt
• 2 Tbsp red wine vinegar

Method:

1. Cut the steak into large chunks. Season with paprika, salt and pepper or braai salt.
2. Braai on high heat until done to your liking.
3. Allow to rest for 5 min, spoon over the chimichurri sauce and enjoy!
4. For the sauce add all the ingredients to a food processor on high speed for 30 seconds